I made a quick Homemade Pumpkin Spice Coffee Creamer that blends pumpkin, spices, and vanilla into a pantry-friendly, ready-in-minutes staple you’ll want to know more about.

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I never thought a creamer would make me rethink coffee, but this Homemade Pumpkin Spice Coffee Creamer did. Bright and a little unexpected, it carries real depth from canned pumpkin puree and a hint of pure vanilla extract so it feels more grown up than syrupy.

Some mornings I get this flash of a Pumpkin Shaken Espresso at the cafe, then realize I already made something different at home that tastes just as wild. It’s playful, not cloying, and makes me want to pour extra and watch people guess whats in it.

Try it once and you’ll be nosy about the next cup.

Ingredients

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Whole milk: Adds protein and calcium, keeps creamer light yet creamy, not too heavy.
Heavy cream: Packed with fat, gives rich mouthfeel and silky texture, raises calorie count.
Pumpkin puree: Fiber and vitamin A, earthy flavor, not sweet like pie filling.
Brown sugar: Brings warm caramel sweetness and molasses notes, adds carbs and moisture.
Maple syrup: Pure maple adds complex sweetness and tiny minerals, less processed than sugar.
Pumpkin pie spice: Blend of cinnamon, nutmeg, cloves and ginger, gives signature cozy spice flavor.
Vanilla extract: Boosts sweetness perception and rounds flavors, small amount goes long way.

Ingredient Quantities

1 cup whole milk (or 2% if you prefer)

1 cup heavy cream

1/3 cup canned pumpkin puree (dont use pumpkin pie filling)

3 tablespoons packed brown sugar

1 tablespoon pure maple syrup

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice

pinch of fine sea salt

How to Make this

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1. In a small saucepan combine 1 cup whole milk (or 2% if you prefer), 1 cup heavy cream, 1/3 cup canned pumpkin puree (dont use pumpkin pie filling), 3 tablespoons packed brown sugar, 1 tablespoon pure maple syrup, 1 teaspoon pumpkin pie spice and a pinch of fine sea salt. Whisk it together until mostly smooth.

2. Warm the mixture over low heat, whisking often so the sugar dissolves and the pumpkin blends in. Do not let it boil, just gentle steam for about 3 to 5 minutes.

3. Remove from heat and stir in 1 teaspoon pure vanilla extract. Taste and add a bit more maple or brown sugar if you want it sweeter.

4. For an extra silky creamer use an immersion blender right in the pan for 20 to 30 seconds, or carefully transfer to a blender and pulse until very smooth. This breaks up any pumpkin fibers.

5. Strain the mixture through a fine mesh sieve into a clean jar, pressing the solids with a spatula to get all the flavor. Discard the bits left in the sieve.

6. Let the jar cool to room temperature, then seal and refrigerate. The creamer will thicken a bit as it chills.

7. Shake well before each use because the pumpkin can settle to the bottom.

8. Start with 1 to 2 tablespoons per cup of coffee and adjust to taste, you can add more if you like it richer. Warm a little creamer and froth it for a quick pumpkin latte.

9. Store in the fridge up to 1 week. If you want longer storage freeze in an ice cube tray and pop cubes into coffee as needed.

Equipment Needed

1. small saucepan (2 to 3 qt)
2. whisk, for mixing the milk, pumpkin and sugar
3. measuring cups and spoons
4. silicone spatula, to press solids through the sieve
5. immersion blender or a regular blender (careful with hot liquid)
6. fine mesh sieve
7. heatproof jar with lid, like a mason jar, for storing
8. ice cube tray (optional, for freezing leftovers into cubes)

FAQ

Q: How long will this creamer stay good in the fridge?
A: Store it in a sealed jar or bottle in the refrigerator. It should keep for about seven to ten days, but it tastes best within the first week. Separation can happen, just shake or stir before you use it.

Q: Can I make this dairy free?
A: Yes. Swap the whole milk and heavy cream for full fat canned coconut milk plus your favorite plant milk like oat or almond. If you want it thicker use the canned coconut milk for the cream portion. Taste and add a touch more maple if you want it sweeter.

Q: Why not use pumpkin pie filling instead of pumpkin puree?
A: Pumpkin pie filling has added sugar and spices so it will make the creamer too sweet and change the spice balance. Use plain canned pumpkin puree for the right texture and flavor.

Q: Will the pumpkin curdle when I add the creamer to hot coffee?
A: No, it should be fine. The pumpkin is already cooked and the dairy is combined, so adding a tablespoon or two to hot coffee is safe. If you warm the creamer on the stove heat gently and dont let it boil to avoid any weird texture.

Q: How much creamer should I add to my coffee?
A: Start with one to two tablespoons per cup and adjust to taste. For iced coffee you might like a bit more because ice dilutes the drink.

Q: Can I double this recipe or make it ahead?
A: Absolutely, you can scale the recipe up proportionally and store it in the fridge. If you want it lower in fat use 2 percent milk instead of whole and skip or reduce the heavy cream, but the texture will be a bit thinner.

Pumpkin Spice Coffee Creamer Recipe Substitutions and Variations

Whole milk (1 cup): swap for unsweetened almond or oat milk, 1:1. Theyre thinner and a bit less creamy but work great if you want dairy free.
Heavy cream (1 cup): use full fat canned coconut milk, 1:1, for a dairy free rich option, or use half and half for a lighter creamer.
Brown sugar (3 tbsp): replace with 2 tbsp maple syrup or honey for liquid sweeteners, or 3 tbsp coconut sugar for a closer dry swap.
Pumpkin puree (1/3 cup): sub with 1/3 cup cooked mashed sweet potato or butternut squash, or omit and add an extra 1 to 2 tsp pumpkin pie spice for pumpkin flavor without the puree.

Pro Tips

– Use an immersion blender to get the creamer silky but be careful with hot liquid. let it cool a minute first or pulse in short bursts, and always hold the lid down with a towel if you use a countertop blender so it doesnt blow the top off.

– If you want the creamer to mix into coffee without floating oily bits, try a teaspoon of powdered milk or a tiny pinch of xanthan gum to stabilize it. start with less than you think, you can always add more but you cant take it out.

– To make the pumpkin taste brighter, toast your pumpkin spice or give the pumpkin puree a quick dry-sauté in the pan for a minute to get rid of any canned taste. it makes the spice oils pop and the whole thing tastes fresher.

– Flavors mellow when chilled so taste and slightly over-season while it’s warm. a tiny extra splash of maple or a small pinch of salt after cooling can really lift the final cup, but add little by little so you dont go too far.

– For easy lattes freeze portions in an ice cube tray and label the date. when using frozen cubes let them thaw in the fridge overnight or toss them in a quick blender spin so they recombine smooth, otherwise it might separate and look grainy.

Pumpkin Spice Coffee Creamer Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made a quick Homemade Pumpkin Spice Coffee Creamer that blends pumpkin, spices, and vanilla into a pantry-friendly, ready-in-minutes staple you'll want to know more about.

Servings

servings

Calories

298

kcal

Equipment: 1. small saucepan (2 to 3 qt)
2. whisk, for mixing the milk, pumpkin and sugar
3. measuring cups and spoons
4. silicone spatula, to press solids through the sieve
5. immersion blender or a regular blender (careful with hot liquid)
6. fine mesh sieve
7. heatproof jar with lid, like a mason jar, for storing
8. ice cube tray (optional, for freezing leftovers into cubes)

Ingredients

1 cup whole milk (or 2% if you prefer)
1 cup heavy cream
1/3 cup canned pumpkin puree (dont use pumpkin pie filling)
3 tablespoons packed brown sugar
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
pinch of fine sea salt

Directions

In a small saucepan combine 1 cup whole milk (or 2% if you prefer), 1 cup heavy cream, 1/3 cup canned pumpkin puree (dont use pumpkin pie filling), 3 tablespoons packed brown sugar, 1 tablespoon pure maple syrup, 1 teaspoon pumpkin pie spice and a pinch of fine sea salt. Whisk it together until mostly smooth.
Warm the mixture over low heat, whisking often so the sugar dissolves and the pumpkin blends in. Do not let it boil, just gentle steam for about 3 to 5 minutes.
Remove from heat and stir in 1 teaspoon pure vanilla extract. Taste and add a bit more maple or brown sugar if you want it sweeter.
For an extra silky creamer use an immersion blender right in the pan for 20 to 30 seconds, or carefully transfer to a blender and pulse until very smooth. This breaks up any pumpkin fibers.
Strain the mixture through a fine mesh sieve into a clean jar, pressing the solids with a spatula to get all the flavor. Discard the bits left in the sieve.
Let the jar cool to room temperature, then seal and refrigerate. The creamer will thicken a bit as it chills.
Shake well before each use because the pumpkin can settle to the bottom.
Start with 1 to 2 tablespoons per cup of coffee and adjust to taste, you can add more if you like it richer. Warm a little creamer and froth it for a quick pumpkin latte.
Store in the fridge up to 1 week. If you want longer storage freeze in an ice cube tray and pop cubes into coffee as needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.